German Potato Pancake
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GERMAN POTATO PANCAKES
Ingredients
About 1.5 lbs. Yukon Gold Potatoes or Russett
4 eggs beaten
1 small onion, finely chopped
0.25 cup Gluten Free Flour Mix (Bob’s Red Mill All-Purpose)
1 tsp Salt
0.25 cup Butter or Earth Balance, or Bacon Fat, or Olive Oil
Directions
Shred enough potatoes to measure 4 cup; drain.
Mix potatoes, eggs, onions, flour and salt.
Heat 2 Tbsp of butter in a large skillet over medium heat until hot.
Pour in about 0.25 cup potato mixture for each pancake and spread with spatula to about 4 inches in diameter.
Cook pancakes until golden brown, about 2 minutes on each side. Keep warm.
Repeat with remaining batter.
Add butter as needed to prevent sticking.
Pairs Well With:
SAUERBRATEN
RED CABBAGE WITH APPLES
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[...] Well With: RED CABBAGE WITH APPLES GERMAN POTATO PANCAKES Leave a Comment No Comments Yet so far Leave a comment RSS feed for comments on this post. [...]
Pingback by Sauerbraten « Gluten-free Dairy-free Recipes December 21, 2009 @ 6:53 pm[...] heat. Cover and simmer until cabbage is tender (about 35-40 minutes). Pairs Well With: SAUERBRATEN GERMAN POTATO PANCAKES Possibly related posts: (automatically generated)Warm Red Cabbage & Apple SlawRed Cabbage, [...]
Pingback by Red Cabbage with Apples « Gluten-free Dairy-free Recipes December 21, 2009 @ 6:54 pm